Abstract
The lipid-lowering and antioxidant effects of the traditional Korean rice cookie (KRC), dasik, were compared with those of a western style cookie (WSC) in mice fed a high-fat diet (HFD). The KRC or WSC was supplemented to the HFD as 7% of the total calories. The experimental groups (n = 7) were the normal diet group, HFD group, HFD-KRC group, and HFD-WSC group. The plasma and hepatic triglyceride concentrations of the HFD-KRC group were found to be lower than those of the HFD-WSC group as a result of sterol regulatory element-binding protein 1 and fatty acid synthase expression downregulation, and concomitant peroxisome proliferator-activated receptor-alpha, carnitine palmitoyltransferase 1, and acyl-coenzyme A oxidase 1 expression upregulation (p<0.05). The hepatic reactive oxygen species and peroxynitrite levels were also diminished in the HFD-KRC group of mice, whereas their catalase and glutathione peroxidase protein expression levels were higher than those in the HFD and HFD-WSC groups (p<0.05). In conclusion, the lipid-lowering effects and antioxidant property of the KRC were greater than those of the WSC in mice fed a HFD. Thus, the choice of KRCs as a snack would be preferable to choosing WSCs.
Highlights
Calorie-heavy snacks have become a major concern in regard to public health
Steamed rice has shown hypolipidemic effects in hamsters fed a high-fat diet (HFD), by downregulating the expression of transcription factors and genes related to cholesterol and fatty acid synthesis and upregulating those related to lipid oxidation [4]
Data are the mean ± SD (n = 7 per group). 1)normal diet (NOR), mice fed the AIN-76 diet; HFD, mice fed the high-fat diet (HFD) only; HFD-Korean traditional rice cookie (KRC), mice fed the HFD supplemented with the Korean rice cookie (KRC); HFD-western style cookie (WSC), mice fed the HFD supplemented with the Western style cookie (WSC). a-cData with different letters in the column are significantly different according to one-way ANOVA followed by Duncan’s multiple range test at p
Summary
Calorie-heavy snacks have become a major concern in regard to public health. In the USA, calories from snacking have increased steadily to approximately 25% of the daily calorie intake [1]. The nutritional value of traditional western style cookies (WSCs), made using refined flour, butter, eggs, and sugar, is considered to be poor because of their high sugar and fat, but low fiber, vitamin, and mineral, contents [2] It is a well-known fact that these ingredients, fat and sugar, are positively associated with plasma lipid elevation [3]. Steamed rice has shown hypolipidemic effects in hamsters fed a high-fat diet (HFD), by downregulating the expression of transcription factors and genes related to cholesterol and fatty acid synthesis and upregulating those related to lipid oxidation [4]. Hyperlipidemia, a condition characterized by a high level of TG or cholesterol in the blood [8], is a reflection of increased fatty acid synthesis and decreased hepatic lipid oxidation. The health benefits of the KRC and of a traditional WSC were compared by evaluating their effects on the plasma and hepatic lipid concentrations, ROS production, lipid peroxidation, and antioxidant status (and its related mechanisms) in HFD-fed mice
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